Valorisation of Cheese Whey, a By-Product from the Dairy Industry

Mollea, Chiara; Marmo, Luca; Bosco, Francesca

doi:10.5772/53159

Cited by 143 publications

(123 citation statements)

References 215 publications

(253 reference statements)

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“…Scenario NZ-4 used all the predicted increase in milk production to produce WMP with imported lactose. Scenario NZ-5 achieved lactose recovery of 80% from whey by ultrafiltration at efficiencies similar to levels reported in industry publications (Archer, 1998;Mollea et al, 2013), with MPC being produced from the remaining WP. Scenario NZ-6 assumed that 80% of the additional milk was converted into cheese, with the remaining increase converted to WP production.…”

Section: Resultssupporting

confidence: 56%

“…From the resulting model outputs in Scenario NZ-3, fat and protein were removed until the balance was achieved for lactose (giving no imported lactose), excess fat was incorporated into butter and excess protein was incorporated into MPC90. In Scenario NZ-5 (lactose recovery from WP), it was assumed that ultrafiltration of whey would yield 80% (Archer, 1998;Mollea et al, 2013) of the total lactose content as lactose powder, with the remainder Values in parentheses are the contribution (%) of that product to the national product portfolios. 1 WMP = whole milk powder; SMP = skim milk powder; MPC90 = milk protein concentrate 90% protein; WP = whey powder; BMP = butter milk powder.…”

Section: Resultsmentioning

confidence: 99%

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Dairy product production and lactose demand in New Zealand and Ireland under different simulated milk product-processing portfolios

Sneddon¹,

López‐Villalobos²,

Davis³

et al. 2016

Irish Journal of Agricultural and Food Research

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Maximising dairy industry profitability involves maximising product returns for a specific set of costs or minimising costs for a certain level of output. A strategy currently utilised by the New Zealand dairy industry to optimise the value of exports is to incorporate imported lactose along with local milk to maximise the production of whole milk powder (WMP) while complying with the Codex Alimentarius (Codex) standards, in addition to increasing the exported product for every litre of milk. This study investigated the impact of different product portfolio strategies on lactose requirements for the Irish and New Zealand dairy industries for current and predicted 2020 milk output projections. A mass balance processing sector model that accounts for all inputs, outputs and losses involved in dairy processing was used to simulate the processing of milk into WMP, skim milk powder (SMP), cheese, butter and fluid milk of different proportions. All scenarios investigated projected an increase in production and revenue from 2012 to 2020. Higher cheese production reduced industry lactose demand through whey processing, while scenarios reliant on an increase in the proportion of WMP were associated with increased lactose deficits. Keywords Ireland • lactose demand • New Zealand • processing model

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Section: Resultssupporting

confidence: 56%

Section: Resultsmentioning

confidence: 99%

Dairy product production and lactose demand in New Zealand and Ireland under different simulated milk product-processing portfolios

Sneddon¹,

López‐Villalobos²,

Davis³

et al. 2016

Irish Journal of Agricultural and Food Research

View full text Add to dashboard Cite

show abstract

“…Whey is the liquid portion produced during cheese-making or during coagulation of the milk casein process as a byproduct. The current total worldwide production of whey is estimated at about 180 to 190 million tons/year (Mollea et al, 2013). The major share of whey production comes from the European Union and the USA (approximately 70% of the total world whey).…”

Section: Introductionmentioning

confidence: 99%

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Yadav

Yan

Pilli

et al. 2015

Biotechnology Advances

328

202

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“…The solids contain lactose, whey protein, ash, lactic acid and fat (Tsakali et al, 2010). The major components among whey proteins are β-lactoglobulin (β-LG), α-lactalbumin (α-LA), bovine serum albumin (BSA) and immunoglobulin (IG), representing 50%, 20%, 10%, and 10% of the whey fraction, respectively (Mollea et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Whey is the by-product from cheese or casein production (Mollea et al, 2013). Four major types of whey are identified (Gordon, 1997): (i) sweet cheese whey from the manufacture of cheeses coagulated by rennet at pH 6.0 to 6.4, (ii) acid cheese whey from the manufacture of cheeses coagulated at pH 4.5 as a result of lactic acid production by starter bacteria, (iii) acid casein whey from the manufacture of acid casein (pH 4.5), and (iv) rennet casein whey from the manufacture of rennet casein (pH 6.6).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts

Semeniuc¹,

Zăpărțan²,

Stan³

et al. 2015

BUASVMCN-FST

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This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on physicochemical and sensory properties of whey cheese. The addition of pine nuts resulted in an increase in fat content and total solids and a decrease in moisture content. However, no statistically significant difference was found in pH values. Sensory analysis was performed using the 9-point hedonic scale, with selected assessors. The whey cheese sample with 4% pine nuts was the most appreciated (7.6 points), followed by the classic whey cheese, whey cheese with 6 and 8% pine nuts (7.4 points), and whey cheese with 2% pine nuts (7.3 points). Nevertheless, the sensory characteristics of whey cheese were not significantly influenced by the addition of pine nuts. Whey cheese sensory profiling was successful in differential characterization of whey cheese samples.

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Valorisation of Cheese Whey, a By-Product from the Dairy Industry

Cited by 143 publications

References 215 publications

Dairy product production and lactose demand in New Zealand and Ireland under different simulated milk product-processing portfolios

Dairy product production and lactose demand in New Zealand and Ireland under different simulated milk product-processing portfolios

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts

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